CHICKEN AND PEPPERS SANDWICHES

4 boneless chicken breast halves (1
lb.), skinned
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. olive oil
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 clove garlic, crushed
Dash of pepper
Vegetable cooking spray
1/2 c. (2 oz.) shredded part skim
Mozzarella cheese
3 tbsp. finely chopped green pepper
3 tbsp. finely chopped sweet red
pepper
2 tbsp. finely chopped onion
4 curly leaf lettuce leaves
2 whole wheat hamburger buns, split
Trim excess fat from chicken breast halves. Place chicken between 2 sheets of
wax paper, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Place chicken breast halves in a shallow container. Combine lemon juice and
next 6 ingredients, stirring well. Pour over chicken. Cover and marinate in
refrigerator 2 hours. Remove chicken from marinade, reserving marinade.
Arrange chicken on a grill coated with cooking spray. Grill 6 inches over hot coals
15 minutes, turning and basting with reserved marinade every 5 minutes.
Remove chicken from grill, and sprinkle with cheese. Set chicken aside, and
keep warm. Coat a medium skillet with cooking spray. Place over medium heat
until hot. Add green pepper, sweet red pepper, and onion. Saute 2 minutes or
until tender. Remove from heat. Place lettuce leaves on 4 bun halves. Place
reserved chicken on lettuce leaves. Top each bun half with 2 tablespoon pepper
mixture. Yield: 4 servings